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3 Tbsp (45 mL) extra virgin olive oil
1 large onion, diced
4 garlic cloves
2 bunches fresh spinach leaves, washed and with stems removed
1 cup (250 mL) fresh basil leaves
3 cups (750 mL) herb or vegetable bouillon
1 cup (250 mL) milk (soy or other)
dash cayenne
pinch of freshly grated nutmeg
1/4 cup (63 mL) freshly grated Romano cheese
Saute the onion in the olive oil until translucent. Lightly steam the spinach with just the water clinging to the leaves and add to a pot with the cooking liquid, sauteed onion, basil leaves and herb or vegetable bouillon. Cover and simmer over low heat for 10 minutes. Add milk, cheese, garlic, cayenne and nutmeg. Puree the soup in batches in a blender, then return to the pot, re-heat and add salt to taste. Serve hot.
Source: alive Magazine (pre-2000)
